March 30, 2014

This apple's beautiful coloring reminds me of a crayon resist elementary school art project. Imagine a ruby-red crayon to make blotchy stripes then yellow watercolor paint brushed over top to fill in the gaps and create the background color. I discovered the apple during a routine sweep through the organic produce bins at my local supermarket yesterday. Its name is "Kiku."

Kiku apples were discovered in 1990 by an Italian apple grower named Luis Braun who noticed them growing on a Fuji apple tree in a Japanese orchard. They are considered a natural genetic mutation of the Fuji apple. Braun bought the rights to the apple and began growing it in Italy. Introduced into the U.S. market in 2010, select growers in Pennsylvania, Michigan, and Washington State are licensed to grow this apple. Availability is limited. Info source: www.specialtyproduce.com

This super sweet strain of a Fuji apple is "quite possibly the sweetest apple you'll ever taste," as the package label boasts. I can attest to this. In addition, the flesh is firm, juicy, and crunchy... all traits that I consider important. Today, I returned to purchase another bag. And another. The Kiku apple has become my winter/early spring favorite alongside my autumn apple favorite, Honeycrisp. Note: Although the apple was displayed in the organic department, it is not organic.

Kiku apples were discovered in 1990 by Louis Braun, an Italian apple grower, who found them growing on a Fuji apple tree in a Japanese orchard. They are considered a ‘sport’ (or natural mutation) of the Fuji; different mostly in appearance and size. Braun bought the rights to the apple and began growing it in Italy. The sweet Kiku was introduced to the US Market in 2010. Now, select growers around the world have permission to grow these sweet apples. Though primarily grown in Italy, they can be found growing in Pennsylvania, Michigan and Washington State in the US and perhaps New Zealand and Chile in the near future. - See more at: http://www.specialtyproduce.com/produce/Kiku_Apples_8800.php#sthash.MbjuqBep.dpuf

Kiku apples were discovered in 1990 by Louis Braun, an Italian apple grower, who found them growing on a Fuji apple tree in a Japanese orchard. They are considered a ‘sport’ (or natural mutation) of the Fuji; different mostly in appearance and size. Braun bought the rights to the apple and began growing it in Italy. The sweet Kiku was introduced to the US Market in 2010. Now, select growers around the world have permission to grow these sweet apples. Though primarily grown in Italy, they can be found growing in Pennsylvania, Michigan and Washington State in the US and perhaps New Zealand and Chile in the near future. - See more at: http://www.specialtyproduce.com/produce/Kiku_Apples_8800.php#sthash.MbjuqBep.dpuf

Kiku apples were discovered in 1990 by Louis Braun, an Italian apple grower, who found them growing on a Fuji apple tree in a Japanese orchard. They are considered a ‘sport’ (or natural mutation) of the Fuji; different mostly in appearance and size. Braun bought the rights to the apple and began growing it in Italy. The sweet Kiku was introduced to the US Market in 2010. Now, select growers around the world have permission to grow these sweet apples. Though primarily grown in Italy, they can be found growing in Pennsylvania, Michigan and Washington State in the US and perhaps New Zealand and Chile in the near future. - See more at: http://www.specialtyproduce.com/produce/Kiku_Apples_8800.php#sthash.MbjuqBep.dpuf

Chickens do not handle stress well. It can hinder their growth and adversely affect egg production. Although a chicken's breed factors into its personality, creating and maintaining a calm environment will help to produce mellow chickens with friendly dispositions. It will prevent what I refer to as "Chicken Little" hysteria.

A small cardboard box within a wire cage provides comfort and security until it is time to transition to the larger space that a coop provides then beyond to the big world of the yard and the buckwheat field and the woods thick with fallen autumn leaves. The box mimics a coop where chickens habitually enter at dusk when darkness begins to settle across the landscape. A "roost" created from a small tree branch allows young chickens to practice perching, which is a natural instinct.

March 29, 2014

It began this morning. Dick had noticed that area farmers were set up in the parking lot outside the Tractor Supply Store selling goats, rabbits, chicks, pullets (female chickens less than one year old), and cockerels (male chickens less than one year old). He asked me if I wanted to go. Just to look. "Well, in Whoville they say that the Grinch's small heart GREW THREE SIZES that day." -Dr. Seuss That's what our hearts did do today. When our eyes fell upon four Welsummer pullets. Seven weeks old. Now ours.

March 09, 2014

Dick and I watched a cardinal at a feeder in our yard busily crunching black oil sunflower seeds. He paused ever so briefly to acknowledge our gaze and tell us, "Go to your kitchen. You have your own seeds there." And he was right. Pumpkin, sunflower, sesame, and flax. And oats.

I chose a recipe titled "Chewy Fruit Seed and Coconut Bars" from The Taste Traveller Blog, which came from a blog called Weelicious where it had been named "Fruit and Seed Bars." The bars' ingredients are reminiscent of a wild bird seed mix called Nature's Banquet Blend which includes millet, sunflower hearts, cracked corn, safflower seed, peanut pieces, and thistle seed, so I dubbed my recipe "Nature's Banquet Bars." Peanut butter, coconut oil, and honey bind the seeds together. I chose to place some raw mix in a jar to scoop and eat as the urge strikes. I also followed the recipe's directions and pressed the mix into a pan to bake and cut into bars.

Preheat oven to 325°. In a food processor, pulse the first 7 ingredients until finely chopped (some can be coarsely chopped). Add the honey, coconut oil, and sunflower butter and pulse until starting to combine. Press the mixture into a lightly oiled 9X9 inch pan lined with parchment paper. (The oil prevents theparchment paper from shifting.) Bake for 25 minutes. Let cool before cutting with a serrated knife into granola-shaped bars or squares. Note: The reduction of honey and nut butter will result in a bar that is a bit more crumbly, but… just go with it.